Cranberry Nut Stuffing Good Recipes

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Cranberry Nut Stuffing

"A tangy twist on fashionable sage dressing. I stuff my hen and bake the rest in a casserole or gradual cooker."

Ingredients :

1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 (1 pound) loaf French bread, torn into small portions
1 tablespoon rubbed sage, or to taste
2 egg whites, crushed
half cup frozen cranberries, chopped
1/2 cup chopped walnuts
half cup chopped almonds (non-obligatory)
half cup chopped pecans (non-compulsory)
1 (14.Five ounce) can fowl broth

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Melt butter in a big skillet over medium warmth. Cook celery in butter until almost smooth. Add onions, and cook dinner until gently browned and soft. Set aside.
Place the pieces of bread into a massive glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for two minutes, then heat for 10 seconds at a time till bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss gently to distribute. Add the onion and celery with the butter, and toss gently even as moistening in your desired consistency with hen broth.
Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

Notes :

If baking outdoor of the turkey, preheat the oven to 350 tiers F (one hundred seventy five stages C). Bake in casserole dish for forty five minutes, or till top is golden brown.
If you want to make in the sluggish cooker, use slightly much less broth, cowl, and prepare dinner on low for five to eight hours.

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